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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Almond Toffee Recipe

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This recipe for Almond Toffee is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. (2 sticks) unsalted butter, cut up

1 1/2 c. granulated sugar

1 T. light corn syrup

1 c. chopped almonds

1/4 c. finely chopped almonds

12 oz. milk chocolate bars, chopped, or milk chocolate chips

2 T. water
Directions:
Directions:
Line a 15x10x1 jelly roll pan with nonstick foil or foil coated with non stick spray. In a medium saucepan, heat butter, sugar, corn syrup and 2 T. water. Heat over medium heat to melt butter. Increase heat to medium high and insert candy thermometer.

Cook mixture about 12 minutes until golden brown and temp reaches 300º. Do not stir. Remove thermometer. Carefully stir in 1 c. chopped almonds.

Quickly pour toffee onto the prepared pan and spread to edges. Let stand in the pan on a wire rack for 30 min.

Melt half of the chocolate in microwave on HIGH for 45 seconds; stir to smooth. Spread over the top of cooled toffee and refrigerate 20 min until firm.

Once bar is firm, flip over onto a sheet of waxed paper; remove foil. Microwave remaining chocolate on HIGH for 45 seconds. Stir until smooth. Spread over toffee bar; sprinkle with 1/4 cup finely chopped almonds. Use the waxed paper to slide the bar back onto the baking sheet. Refrigerate 20 min more.

Once the chocolate is firm, break the bar into 2 1/2" pieces. Can store airtight at room temp up to 1 month.

 

 

 

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